These keto blueberry muffins have a crisp top and a soft, fluffy inside! They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with plenty of juicy sweet blueberries. They’re paleo, gluten-free, dairy-free, and low carb.
I’m still new to keto baking but so far, I’ve been really happy with the results! Like these keto blueberry muffins – every bit as flavorful, soft, moist, and fluffy as my usual paleo muffins.
I’ve recently gotten lots of people asking for MORE keto baking recipes. I totally get it – having sugar free, low carb options for paleo baking is important for so many of us.
And, I love experimenting with new things in the baking arena, so this is turning out to be a whole lot of FUN for me. And good for Adam (husband) as well since he’s still doing/giving his best attempt at a keto diet!
As I said in my last two keto baking posts, I’ve been surprised at how the baking times and temperatures can be tricky when baking with erythritol. I’m choosing this sweetener since it’s paleo friendly, and, in my opinion gives great flavor to the end result.
While I typically bake my muffins at 350 degrees, or even 375, these keto muffins come out best when baked in a 325 degree oven. Too hot an oven causes the muffins to brown too quickly and leave the inside underdone.
It’s one thing to eat under-baked brownies (which I love) but under-baked muffins are a big ‘ol NOPE for me.
I very highly recommend using PARCHMENT muffin liners for these, since they will stick to regular muffin liners in a bad way.
In fact, I used parchment muffin liners for ALL my muffins and cupcakes, since ain’t nobody got time for a wasted batch of sticky muffins! I’ve been there for sure and never want to go back.
Speaking of texture, while the inside of the muffins is nice and fluffy, the outside (or the muffin tops) is perfectly crisp – which is how I like my muffin tops! Once stored/covered, they’ll lose a little bit of that crisp, so make sure you get one right after it cools – so good!
Since I used almond butter + almond flour, the flavor is definitely on the nutty side, which I think goes so well with the sweet blueberries. Kind of like that nut-butter jelly flavor that everyone (or at least I hope everyone!) loves so much.
There’s also just a bit of lemon juice added, which you definitely shouldn’t skip. The lemon juice adds flavor PLUS interacts with the baking soda to help the muffins rise.
I hope you’re ready for a sweet treat that you won’t believe is actually SUGAR-FREE and low carb! Keto blueberry muffins, here we come!
One-Bowl Keto Blueberry Muffins {Paleo, GF, DF}
One-Bowl Keto Blueberry Muffins {Paleo, GF, DF}
Ingredients
- 3 eggs room temp
- 1/2 cup smooth almond butter (a drippier one is best for this recipe)
- 2 Tbsp dairy-free milk almond or coconut
- 1/2 cup erythritol
- 2 tsp pure vanilla extract
- 1 Tbsp lemon juice
- 1 1/4 cups blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup blueberries divided
Instructions
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Preheat your oven to 325 and line a 12 cup muffin pan with parchment liners.
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In a large mixing bowl, whisk together the eggs, almond butter, milk, erythritol, vanilla, and lemon juice.
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Add in the almond flour, baking soda, and salt and mix well with a spatula or spoon, don’t over-mix.
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Fold in 2/3 of the blueberries, then spoon batter into muffin liners to make 12 muffins. Add remaining blueberries to the top of the batter.
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Bake in the preheated oven for 18-20 minutes or until tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in pan for 5 minutes, then transfer to wire racks to cool completely.
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Once cooled, serve or store loosely covered at room temperature for up to two days, or refrigerate or freeze to keep longer.
Nutrition
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Want More Paleo Muffins Recipes? Try One of These!
Paleo Blueberry Muffins with Crumb Top
Lemon Poppy Seed Muffins
Orange Almond Poppy Seed Muffins
Double Chocolate Chip Muffins with Tahini
Pecan Cranberry Orange Muffins
Lemon Blueberry Muffins {Nut Free}
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Thank you for this recipe – I just took these out of the oven and they look and smell wonderful!!
BTW – I added the zest of the lemon as well, and replaced half of the almond butter with tahini, in order to reduce my nut-intake. I am going to try making them with tigernut flour next time.
Oh yes, and I threw everything (but the blueberries) in my vitamix and it came together so easily!!
Thanks again!
Just ordered your book. Can swerve be substituted for writhe all?
I’m not familiar with erythritol at all so am currently googling…could coconut sugar be substituted?
I love blueberry muffins! They look perfect for brunch!
Excellent recipe, muffis were moist with a good flavor. Big hit with my husband.
Yum! Easy to make and tasty. I used coconut sugar instead, and they turned out great!
Hi Malia, How much coconut sugar did you use in this recipe? Thank you in advance for your reply.
Best keto blueberry muffins I have tried so far!
OH MY YUM!! I added a little cinnamon and nutmeg and made these in a silicone mini pan. They baked perfectly in 13 min. My very picky family had no idea they were healthy and ate them right up!
I made the blueberry and everyone loved. All gone. No blueberries so just made batch with apple in them.
Am going to order your book.
Happy you enjoyed them!
I forgot the 5 stars!1
Thank you for the great recipe! For those asking, I used 1/2 cup coconut sugar instead and probably could have gotten away with a little less but they are still super tasty! I would recommend filling each muffin half way and then distributing the remainder of the batter, I overfilled them and ended up making 11 muffins. Lastly, the batter is runny but they are fine once they bake. I initially thought it was too runny but went with it and the muffins were fabulous! Thanks, again!
Made them with monk fruit sweetener and they turned out so good. Thank you for the recipe!
Should one increase the temp to 350 if using another sweetener.
The batter smelled like peanut butter even though it was almond butter in the recipe. I wasn’t sure I would like that flavour with blueberries but these were really good. They didn’t have a nutty flavour at all. They were light and moist and not too sweet although I didn’t use a full half cup of sweetener. I did use frozen blueberries so I’ll try fresh berries next time. I will make these again. Thanks.
Not rating only because I haven’t made it yet, but…. I’m wondering if coconut butter and/or flour would work with this recipe too, as it’s all I have right now, and would you add the same measurements?
I’m just saying, I would pay good money or a paleo + keto baking cookbook from you, Michele 🙂 You are a baking genius. I have learned so much from you and I am in love with your last book! My husband decided to do a keto diet so I am learning to adjust some of the recipes in that book to be low-carb. I found I have success with your snickerdoodles and cornbread but would love more keto + paleo recipes from your genius mind! 🙂
I made these with Lakanto Monkfruit Sweetener and they came out super well! I will steal a reader tip and add lemon zest next time! Even my very picky husband thought they were lovely!
Delicious. The only problem I had was that my almond butter wasn’t runny enough but I coped. I used xylitol and half the amount than stated for Erythritol and it was certainly sweet enough for me. I was amazed how light textured the cake was.